The Pioneer Woman Tasty Kitchen
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Dairy-Free Chili Cheese Dip!

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Level: Easy

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Description

The best chili cheese dip ever. The perfect appetizer for the big game. Vegan, gluten-free and soy-free.

Ingredients

  • 1-½ cup Cashews, Soaked In A Bowl Of Water For An Hour
  • 1 whole Orange Bell Pepper, Stem And Seeds Removed, Roughly Chopped
  • 1 cup Un-sweetened Non-dairy Milk (I Used Almond Milk)
  • 2 teaspoons Chili Powder
  • ¼ cups Nutritional Yeast
  • ¼ cups Minced Onion
  • 2 Tablespoons Taco Seasoning
  • 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 jar (15 Oz. Size) Salsa

Preparation

1. Drain and rinse the soaked cashews.
2. Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high-powered blender or food processor. Puree until thick and creamy, about 3-4 minutes.
3. In a large saucepan over medium heat, add the minced onion, taco seasoning, black beans and salsa. Stir constantly until heated through, about 7-8 minutes.
4. Add the cheese sauce into the saucepan and stir to combine.
5. Season to taste with salt/pepper if needed.
6. Garnish as desired and serve.

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